Steamed Fish Chinese Style (Pompano)

Steamed Fish

Steamed fish is a popular dish in Chinese cuisine. This cooking method preserves the natural flavors and textures of the fish, allowing its freshness to shine through.

Additionally, this cooking method aligns with Chinese culinary principles that emphasize balance, health, and harmony in flavors. The gentle steaming process retains the fish’s moisture, resulting in a tender and succulent texture that appeals to both taste and health-conscious preferences.

Steamed Fish Ingredients

Here are the ingredients you will need:

Type of Fish

For Chinese-style steamed fish, whole fish as well as boneless fish fillets with a mild flavor and firm texture work best. My recommended types include:

1. Pompano (pomfret) – A flavorful and firm-fleshed fish that holds up well to the gentle cooking method of steaming. The result is a moist and tender fish with a delicate taste.
2. Sea Bass – Known for its delicate flavor and flaky texture, sea bass is a favored option for steamed fish dishes.
3. Tilapia – This mild and lean white fish is readily available, affordable, and takes on flavors well, making it suitable for Chinese-style preparations.
4. Flounder or Sole – These flatfish varieties offer a tender texture and subtle taste, making them excellent choices for steaming.
5. Cod – With its flaky and mild flesh, cod is versatile and absorbs the flavors of the ginger sauce beautifully.
6. Snapper – Red snapper provides a slightly sweet taste and firm texture, making it a popular selection for this dish.

💭 Top Tip! Remember to choose fresh, high-quality fish for the best results in your Chinese-style steamed fish recipe. Check the signs: eyes should be clear (not cloudy) and plump (not deflated), the flesh should be firm and shiny and should bounce back a bit when touched, gills should be bright pink/red and wet, not slimy or dry).

Sauce Ingredients

These ingredients are the secret to the best-tasting steamed fish just like in Chinese restaurants :

• Light Soy Sauce – Often labeled as “thin” or light-colored soy sauce. Despite its paler hue, it packs a saltier punch compared to regular soy sauce. Opting for the light version preserves the vivid colors of the fish while adding a savory flavor.
• Chicken Broth – the secret to a flavorful ginger sauce. Use low-sodium chicken broth or chicken bouillon/powder to dissolve in water.
• Sugar – Balances the flavor of the sauce.
• Ginger – Use fresh ginger for best results.
• Green Onion (scallions) – Adds another layer of flavor and also serves as a garnish.
• Sesame Oil – Adds fragrance and helps mask any fish taste from the fish.

How to Make Chinese Steamed Fish

1. Season and Steam the Fish

For convenience, ask the fish vendor to clean and de-scale the fish. Although they might not remove the fins, you can easily take care of it at home with kitchen scissors or a sharp knife.

A few tips:

• To ensure even cooking and allow the seasoning to penetrate the flesh, make 2 to 3 diagonal cuts on the body of the whole fish.
• Rinse the fish and gently dry it with a paper towel. Season both the body and cavity with salt and pepper.
• To mask any fishy flavor, stuff the fish with green onions, and ginger. This simple addition is the key to achieving a delicious and savory result.
• Steam the fish until fully cooked. This can take 10-15 minutes depending on the size and thickness of the fish.
• Check doneness by testing the thickest part with a fork; it should easily flake.

2. Make the Sauce

While the fish is cooking, you can make the sauce:

For the sauce, sauté ginger slices (and optional chilies) in warm oil to enhance their aroma and flavor. Add the remaining sauce ingredients, then simmer until the sugar dissolves. That’s it! Easy!

How to Serve

Serve the steamed fish by generously spooning the flavorful sauce mixture over the top. Garnish with freshly chopped green onions or cilantro for added freshness.

Pair it with steamed white rice or noodles to absorb the delicious sauce, and serve alongside a side of stir-fried or steamed vegetables for a delicious and satisfying meal.

What can I use instead of a steamer?

For steaming fish, a versatile and popular choice is an electric or stovetop bamboo steamer. It allows for gentle and even steaming.

Alternatively, you can also use a deep pan or a wok as a makeshift steamer by pairing it with a stainless steel steaming rack. This setup is practical and effective, providing an excellent option for those without a traditional steamer. Ensure the rack fits securely inside the wok, creating a stable platform for steaming your fish.

More fish recipes

• Air Fryer Pompano
• Oven Grilled Whole Fish
• Sweet and Sour Whole Fish (Escabeche)
• Salmon Sinigang
• Teriyaki Salmon Air Fryer
• Easy Tom Yum Soup
• Salmon with Gochujang